This September, our Nobu Los Cabos Restaurant joins the wine week with an exceptional pairing dinner that brings a rich experience in history, as well as a mixture of luxury and passion for tradition, aromas, and flavors.
Our Executive Chef Manuel Padilla shares with us the importance of an extensive preparation of food pairing in the kitchen: It’s not just the food. It is about the whole experience balancing the flavors with the wines. For example, our Sommelier told us about an orange wine with particular aromas and flavors for dinner.
Toro with caviar, wasabi and aioli
This orange wine (of which the Chef talked about) begins to resurface in wine circles due to its meticulous preparation: when it is prepared in huge clay jars, it changes its fermentation process that, in combination with the grape skin causes a unique color in wine. This wine is from Georgia, and it is not usual for it to arrive in Mexico.
It is also one of the 7 wines chosen for its handicraft production, focused on quality, and created by various vineyards responsible for refining their organic techniques through generations in different parts of the world, to obtain flavors with history. These wines will function as the base for the tasting night led by our guest: Master Sommelier Andrey Ivanov. He is one of the most influential Master Sommeliers in the United States, focused on creating experiences and attracting people to the sublime wine art in a friendly manner.
Tenderloin with Anticucho sauce
This 5-course menu will guide you through the regions of Alsace, France. Beginning with two white wines that will provide the opportunity to taste the evolution of their grape in time. Besides, the signature dishes chosen from Nobu Restaurant underline a particular balance when accompanied by the wine highlighting quality products such as the caviar seaweed from one of the cold dishes that will be served right next to this white wine.
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